Spiced Grilled Lamb Kebabs with Sweet Ginger Glaze

Ingredients

• 2 lbs lamb leg, trimmed and cut into 1.5-inch cubes
• 2 TBS olive oil
• 1 TBS ground cumin
• 1 TBS ground coriander
• 1 TSP smoked paprika
• 1 TSP ground cinnamon
• 1 TSP turmeric
• 4 garlic cloves, minced
• Salted Perfection Sweet Ginger, 2 TBS
• 1 lemon, juiced
• Salt to taste
• Freshly ground black pepper to taste
• 1 large red onion, cut into chunks for skewers
• 1 large red bell pepper, cut into chunks for skewers
• Wooden or metal skewers (if wooden, soak in water 30 min prior)
• Fresh parsley, chopped for garnish

Instructions

1. In a large bowl, combine olive oil, cumin, coriander, smoked paprika, cinnamon, turmeric, minced garlic, lemon juice, Salted Perfection Sweet Ginger, salt, and pepper. This is your magic marinade—don’t be shy, get your hands in there.
2. Toss the lamb cubes into the marinade, mixing well to coat every piece. Cover and refrigerate for at least 2 hours, preferably overnight. That’s where the flavor gets thick like Jersey gravy.
3. Preheat your grill to medium-high heat, about 400°F (200°C). If using charcoal, get a nice hot bed of coals going.
4. Thread lamb, onion chunks, and bell pepper onto skewers, alternating pieces for color and flavor balance. Don’t crowd ‘em—give each piece some breathing room.
5. Grill the kebabs for about 10-12 minutes total, turning every 3-4 minutes so they char lightly and cook evenly. Internal temp should hit 135°F for medium-rare, but hey, adjust to your taste.
6. During the last 2 minutes, brush on a bit more Salted Perfection Sweet Ginger for that glaze that’ll make your taste buds sing like a boss.
7. Remove from grill, let rest 5 minutes. Garnish with chopped parsley to brighten the plate and your mood.
8. Serve these bad boys with warm pita, a side of couscous or a crisp cucumber salad. Capisce?
9. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!